Save A vibrant, tangy chopped salad bursting with crunchy vegetables, crisp romaine, and a zesty dill pickle dressing is perfect for a refreshing lunch or side dish.
I first made this for a summer picnic, and everyone went back for seconds because it tastes so lively and satisfying.
Ingredients
- Romaine lettuce: 2 cups, finely chopped
- Green cabbage: 1 cup, finely chopped
- English cucumber: 1 cup, diced
- Celery: 1 cup, diced
- Red onion: 1/2 cup, finely diced
- Fresh dill pickles: 1/2 cup, chopped
- Fresh dill: 1/4 cup, chopped
- Roasted sunflower seeds: 1/2 cup, unsalted
- Crispy fried onions: 1/2 cup, gluten-free if needed
- Mayonnaise: 1/4 cup
- Plain Greek yogurt: 1/4 cup
- Pickle juice: 2 tablespoons
- Olive oil: 1 tablespoon
- Dijon mustard: 1 tablespoon
- Fresh lemon juice: 1 tablespoon
- Fresh dill: 1 tablespoon, chopped
- Garlic powder: 1/2 teaspoon
- Salt and black pepper: To taste
Instructions
- Combine vegetables:
- In a large salad bowl, add romaine lettuce, cabbage, cucumber, celery, red onion, pickles, and dill.
- Make dressing:
- In a separate bowl, whisk mayonnaise, Greek yogurt, pickle juice, olive oil, Dijon mustard, lemon juice, dill, garlic powder, salt, and pepper until smooth.
- Toss salad:
- Pour the dressing over the vegetables and toss until evenly coated.
- Add crunch:
- Before serving, sprinkle sunflower seeds and crispy fried onions over the top.
- Serve:
- Serve immediately for best texture.
Save My kids help chop the vegetables, and we always laugh about who gets the biggest pickle pieces.
Nutrition Facts
Each serving has approximately 240 calories, 17 g fat, 14 g carbohydrates, and 7 g protein.
Allergen Information
Contains eggs from mayonnaise, dairy from Greek yogurt, and possible gluten in fried onions. Use certified gluten-free fried onions and egg-free mayonnaise if needed.
Serving Suggestions
Serve chilled with grilled chicken, chickpeas, or a crisp white wine for an easy meal.
Save Enjoy the salad right away for unbeatable freshness and crunch—it's sure to brighten any table.
Recipe Guide
- → Can I make this salad vegan?
Yes, substitute Greek yogurt and mayonnaise with plant-based alternatives for a dairy-free, vegan version while keeping the tang and creaminess.
- → How long does the salad stay crunchy?
For best texture, add sunflower seeds and crispy onions just before serving. The chopped vegetables stay crisp for a few hours refrigerated.
- → What protein can I add for a meal?
Grilled chicken, chickpeas, or tofu work well to make this salad more filling and keep the flavors balanced with the tangy dressing.
- → Is this salad suitable for gluten-free diets?
Yes, ensure crispy fried onions are certified gluten-free and all ingredient labels are checked for hidden gluten sources.
- → Can I prepare the salad in advance?
You can chop vegetables and make the dressing in advance. Store separately and combine right before serving for best crunch.
- → Are there alternatives for extra crunch?
Chopped radishes or carrots make excellent additions, providing extra color and bite to the finished salad.